Tiramisu Cookies with Whipped Mascarpone Frosting

Ingredients

For the Cookies:

14 ½ tbsp salted butter

½ cup + 1 tbsp cocoa powder

1 ½ tsp DeLallo Instant Espresso Coffee Powder - Can use up to 2 tsp if you want a stronger espresso flavor.

¾ cup light or dark brown sugar, packed

¾ cup granulated or cane sugar

2 large eggs, at room temperature

1 ½ tsp vanilla

2 and ⅔ cups all-purpose flour, spooned & leveled

1 tsp baking powder

1 tsp baking soda

½ tsp salt

For the Whipped Mascarpone Frosting

8 ounces mascarpone

1 and ½ cups powdered sugar

1 tsp DeLallo Instant Espresso Coffee Powder

1 tbsp vanilla extract

Pinch of salt

1 cup heavy cream, cold

For Decorating:

Cocoa powder

Directions

Make Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the cocoa powder and espresso powder, then the sugars. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients, making sure to get any dry bits hiding in the bottom of the bowl.

Tip: Don't fret if the dough seems dry while mixing in the dry ingredients – this will take a bit of elbow grease, or you can use a mixer for this part. I promise the dough isn't dry and it will all incorporate!

Scoop Dough Balls: Scoop the dough into balls that are 65 grams in size. Chill the dough balls in the fridge for at least 2 hours or in the freezer for up to 1 hour.

Bake: Pre-heat your oven to 365℉. Line a few cookie sheets with parchment paper. Place 5-6 cookies on each cookie sheet. Bake 1-2 sheets at a time, keeping the extra in the fridge. Bake cookies for 8-10 minutes. The edges will appear just set and the tops will be a bit puffy.

Once baked, immediately place a round cutter around the outside of each cookie and swirl the cookie within it to "scoot" them into perfect circles. This also helps them appear thicker. Let cookies cool on the baking sheet on a wire rack, then transfer to a wire rack to cool completely while you make the frosting.

Make the Mascarpone Frosting: In a medium bowl, beat together the mascarpone, powdered sugar, vanilla, espresso, and salt until smooth. Pour in the cold heavy cream and beat on low just until combined, then mix on high speed for about 1 minute, until the mixture is thick and smooth.

Serve & Store: Spread frosting onto the cooled cookies and dust with cocoa powder. Store leftover cookies in an airtight container in the fridge for 3-4 days.

Freezing Cookie Dough & Make-Ahead Tips: Cookie dough can be balled, frozen on a sheet pan until solid, then transferred to a freezer bag or airtight container. Freeze for 1-2 months. Bake from frozen, adding 1-2 mins to the bake time. The cookies will not spread as much, but will be done when the edges appear and feel just set. You can also store the cookie dough balls in an airtight container in the fridge for up to 48 hours before baking.